Birria Tacos Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow-braised beef in a rich ancho chili broth, served in crispy-fried tortillas with melted cheese and consomé for dipping. A labor-intensive but deeply flavorful street food classic.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 pounds chuck roast (, cut into 4 pieces)
- 1 pounds bone-in short ribs (or bone-in back ribs)
- 1/2 large white onion (, peeled and halved)
- 1 whole garlic bulb (, unpeeled and top cut off)
- 3 bay leaves
- 4 dried guajillo chiles (, stems and seeds removed)
- 5 cups hot water
- 1 1/2 Tablespoons chicken bouillon
- 1 teaspoon Kosher salt (, or to taste)
- 1 teaspoon ground cumin
- 1-2 teaspoons chili powder (, or to taste)
- 1/2 teaspoon dried oregano
- Olive oil (, for the pan)
- 12-16 white or yellow corn tortillas
- 1 1/2 cups shredded mozzarella (, Monterey Jack, or Oaxaca cheese)
- 1 medium onion (, diced)
- 1 bunch cilantro (, chopped)
- 1-2 limes (, some cut into wedges)
- 1/2 teaspoon kosher salt
At a glance
PER SERVING · TIME 230M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 3h 30m
- Sodium
- 869mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 571mg
- Calcium
- 180mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 869MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.